Maltagliati | Badly Cut Pasta From Rome

I first came across this pasta shape at Ristorante da Massi in Trastevere. And it took me three years to make it. Maltagliati means badly cut and it is important to cut random shapes when making this fresh pasta. In a restaurant setting the leftover scraps from making tagliatelle will be used to create this pasta.

Maltagliati
Maltagliati
Head straight on to the Recipe For ♥ Maltagliati ♥

When I started blogging over 10 years ago, I joined as many networks as I could. When Bloglovin’ came along I signed up. Many of my fellow bloggers did likewise at the time. It may have coincided with the end of Feedburner and this was a great way to follow blogs. Especially if you did not make use of a RSS reader. For a very long time I displayed a follow me button on my sidebar. But I have taken it off. Mainly because most of my new followers are all sex sites. Nearly every day I get a notification of a new follower. The follower has a normal name and the avatars used are no indication of the site. The offer is for sexy young girls or something along those lines. To me, it is a sad indication of the times we are living in.

Today’s inspirational recipe from Lavender and Lime ♥ Maltagliati ♥ #LavenderAndLime Click To Tweet

And for those of you who are curious, no, I do not follow them back. It is a trend on social networks called catfishing. False identities are created to target people for fraud, deception or abuse. Usually employed on dating sites for romantic scams, I am seeing it more and more across the board on social media sites. Have you been catfished and do you get followers of the dubious sort?

Maltagliati Al Funghi
Maltagliati Al Funghi

Click on the links for conversions and notes.
Print Recipe
5 from 1 vote

Maltagliati

These 'badly cut' pasta should be approximately 60mm long, 16mm wide and 1mm thick
Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 170 g 00 flour
  • 3 egg yolks
  • 1 egg
  • pinch of salt, plus extra for cooking

Instructions

  • Place the flour into a stand mixer bowl
  • Place the egg yolks and egg into a mixing bowl with the salt
  • Whisk until combined
  • Add to the flour and use a dough hook to make the dough
  • Once together, tip out onto cling film and shape into a ball
  • Wrap in the cling film and leave to rest for 30 minutes
  • Roll out using your pasta roller (or by hand) until 1mm thick
  • Cut random shapes as close as possible to 16mm wide and 60mm long
  • Leave to dry while you bring a pot of water to the boil
  • Add a generous amount of salt and when boiling add the pasta
  • Cook for 2 minutes then drain and top with a sauce of your choice

Notes

Here are some sauce ideas
  • artichokes
  • broad beans and peas - or just the beans alone
  • courgettes and prawns
  • duck ragu
  • langoustines and saffron
  • morels
  • salt and pepper
  • mushrooms and cream
  • scallops and thyme
  • white truffle
Inspiration published on Lavender and Lime March 20:

Dave and I were meant to be away for racing. But, South Africa has declared a National State of Disaster. Gatherings of 100 people of more are prohibited and so our racing was cancelled.

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16 thoughts on “Maltagliati | Badly Cut Pasta From Rome

  1. Followers? I never look to see how many or who they are or where they come from — the list is pretty buried in the google blogger software. However, I often get spam messages advertising a variety of “services,” which often, but not exclusively, come from India. They are easily recognized by usually being in broken English and by saying something that sounds as if they had not read the post they are commenting on. I just classify them as spam.

    That looks like a good recipe!

    be well… best, mae at maefood.blogspot.com

  2. This is interesting! I’ve never heard of it. Of course, I haven’t heard of many things, which is why i follow blogs! I’ve never been catfished, but i do have to block a lot of weird people on instagram…

  3. This is a great recipe to have on hand for utilizing what’s in the pantry. I love that this pasta was utilized from the leftovers. Great topping/sauce ideas—so versatile.

    So many things have been cancelled here. Entire art festivals (and institutions) for May, schools, etc. Stay safe and distanced, Tandy!

  4. You know I hadn’t paid any attention to my followers on Bloglovin for some time. But, after reading your post I went and checked. Bingo, you’re right, a bunch of Russian alias. I have now deactivated my account. Thanks for the tip on that Tandy.
    Maltagliati is a fun pasta to make as there’s no rules for cutting it into shapes. I love to use it in a cod dish I make.

  5. I totally need to start making pasta!

    I never follow back either. I had to many unfollows after and I just decided it was ridiculous. Most of the spam comments that get through are sunglasses or clocks–I think a lot gets filtered out.

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